Cranberry Apple Muffins

I’m counting the days! Can’t wait to start baking for our Christmas dinner. I have so many ideas as if Christmas dinner lasts a week. Cookies, cinnamon bread, cranberry bread, rolls, cupcakes!

I just brought home 5 pounds of butter and 3 dozen of eggs! That may not be much for you, but for someone who hadn’t had any butter or eggs in months is a lot! Shall I mention that yesterday I sifted 10 pounds of flour?

Until I start baking sugar/egg/butter high treats I though these cranberry apple muffins might postpone the sugar coma for a while.

Cranberries are one of those ingredients that scream holidays. You can find them in the freezer section year round, but I prefer to use them fresh.

These muffins are so easy to make. It only takes a couple of minutes to mix the ingredients, no electric mixer necessary. Bake in preheated oven and enjoy! Simple as that!!!

The tartness of the fresh cranberry combines very well with the sweetness of the apple. I diced the apple instead of shredding it to have some apple bites, otherwise the apple melts during baking. You can use either way, just keep in mind that if you decide to shred the apple you have to drain the juices before adding it to the flour mixture or the batter will be very wet and the muffins may not bake (I haven’t tried, just my humble opinion).

Cranberry Apple Muffins

idea taken from Cupcakes and Muffins

Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

2 tsp baking powder

pinch of salt

1 large apple diced

1 cup cranberries

1/3 cup brown sugar (you can add 1/2 cup if you prefer them a little sweeter)

1/2 cup applesauce

1/3 cup grapeseed oil

1 cup So Delicious cultured coconut milk

Directions

Preheat the oven to 400F. Prepare 16 muffin cups – grease or line with paper liners. Set aside.

In a bowl mix the flours, baking powder and salt. Add the diced apple and cranberries and stir to coat them.

In a separate bowl mix the sugar, applesauce, grapeseed oil and cultured coconut milk. Pour over the dry ingredients and stir just until combined. Do not overmix!

Scoop the batter into prepared cups and bake for about 20 minutes until the cupcakes are soft to the touch and a toothpick comes out clean.

Your enthusiasm is so infectious Roxana.Lovely muffins you got there. Any suggestions on what I can use instead of cranberries and blue berries in bakes. We don't get in India. We do get dried imported ones but they cost a bomb.

I, for one, can't wait to see what you do with all the eggs and butter. If these muffins are any indication, we're in for some big treats. Love the combo of cranberry and apples. Wish I had one with my tea this morning.

As a non baker (or I should have now say a beginner baker? heheh), 5 lbs of butter and 10 lbs of flour seem like some unknown territory. LOL. That's a lot! I can't wait to see what you are going to cook for the holiday and I'm sure you will share with us, right? Cranberry & apple combination sounds wonderful for the muffins. You always have lots of baked goods that make us hungry and I enjoyed drooling over your cute little muffin pictures!

i notice how you used grapeseed oil! i've heard so much about it. i really should start using it more often! love baking with cranberries – especially seeing the bursts of pink when you cut into the bread loaf!

Lots of baking in your future Love it! I'm starting to get the itch…but will wait till next week when I get back from a trip.I seriously love the combo of apple and cranberry!! These muffins look awesome!

These look great Roxy..10 Lb flour..wow, how are you feeling after that?:)) Love fresh cranberries, and I can imagine the nice aroma in your kitchen when you were baking them..yummy!Have a great day sweetie!!